Quick chicken curry {15 minutes} (+ video)

Quick chicken curry is an like shooting fish in a barrel, ane-pan recipe that's ready in just 15 minutes. Beautiful and bursting with flavor, it's perfect for a busy weeknight dinner!

This past weekend went by fashion too fast and this week is shaping up to be crazy busy.

I'k thankful to take my monthly girls grouping dinner on Wed at least. It'll be a needed break from the work-work-work grind I'm looking at for all the other hours of the days.

And then permit's keep information technology short today and get right to the practiced stuff – the food!

You desire to know my only note when I wrote this quick chicken curry recipe down final year and then I would think to mail it on this hither weblog quondam?

"Freaking delicious."

That, followed by the ingredients and instructions. Then at that place y'all go, folks. That's all you need to know about this recipe. It's freaking delicious. 😂

And my husband agrees. We had this again last week and he looked upwards to me at the tabular array and says, "This is my favorite recipe of yours."

I was a bit surprised, honestly.

"Wow, really?!" I asked.

"I just love the flavors. Anything Indian y'all make, actually."

Turns out anything Indian is the style to my hubby's eye. Or stomach. Is that the aforementioned matter? 😜

Can't say I arraign him. Information technology's one of my favorite cuisines too.

(I'k a tad bit obsessed with my curried brown rice salad and may or may not arrive on repeat and devour it all for myself. And we all adore easy craven tikka masala – the sauce is to die for!)

But y'all know me, it'south gotta exist piece of cake. And fast. And this quick craven curry absolutely is. I hateful, it's ready in 15 minutes , friends.

But allow me just say – this is not exactly traditional and maybe not super authentic.

But you know what? I'm OK with a few shortcuts that become dinner on the tabular array and all the same have ALL the smashing flavor! 🙌

Serving ideas for quick craven curry:

• I usually serve this with my steamed chocolate-brown rice mixed with 1/2 loving cup golden raisins, i/two teaspoon salt and 1/4 teaspoon black pepper (for 4 servings). Information technology all just works really well together. 👌
• White rice or basmati rice would work well, too.
• I fifty-fifty think back-scratch goes great with potatoes. You could add some roasted potatoes on the side or serve this over a fluffy baked potatoes. (I'thou a serious cheater and I ever make microwaved baked potatoes.)
• The fresh chopped parsley or cilantro on peak of the back-scratch chicken is key, as well. Gives a hit of freshness and brightness.
• I besides like sprinkling on some chopped peanuts when serving this up. They give it a practiced crunch and add some richness as well.

For a veggie side, I typically just warm up some frozen peas, stir in a pat of butter and flavour them with table salt and pepper. Deliciousness all effectually!

Steamed broccoli or a side salad would work, too.

If y'all're going depression-carb, or just desire more veggies, you could also serve this over some cauliflower rice.

I hope y'all'll requite this quick chicken curry a endeavour the next time you're craving Indian for dinner but are short on fourth dimension.

(And if you are looking for a vegetarian version, I've got you covered. My quick and piece of cake vegetarian curry is light but filling and ready in fifteen minutes too! Or check out my xx-minute kokosnoot craven curry. Yum!)

Happy cooking!

XO,

Kathryn

Prep Time 5 minutes

Cook Time 10 minutes

Total Fourth dimension xv minutes

Ingredients

• 2 teaspoons actress-virgin olive oil
• 1 small-scale yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• ane 14.5 oz. can diced fire-roasted tomatoes, drained
• one/3 loving cup low-sodium chicken broth (see notes)
• i/two teaspoon kosher salt
• 1/4 teaspoon black pepper
• ane/8 teaspoon cayenne pepper, optional
• ane ane/two cups cooked craven, chopped (from a rotisserie or leftover, see notes)
• 3/4 cup plain Greek yogurt (non-fat, 2% or 5% fat are all OK)

For serving:

• Chopped fresh parsley or cilantro
• Chopped peanuts (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add together onion and sauté for 4-five minutes, until softened. Add garlic and sauté another 30 seconds.
3. Stir in curry pulverisation, diced tomatoes, and craven broth. Flavor with salt, pepper and cayenne, if using.
4. Bring to a low simmer and cook for ii-iii minutes, until slightly thickened.
5. Stir in craven until warmed through, 1-2 more minutes.
6. Turn off the heat and stir in the Greek yogurt until just combined.
7. Serve hot with fresh chopped parsley or cilantro and chopped peanuts.

Notes

If you take raw chicken breasts you lot want to use for this recipe, here's what to do: Chop the chicken into 1/ii inch cubes. Season lightly with salt and pepper. Add the craven to the pan after the onion and garlic has softened (after step #2 in the instructions) and cook, stirring occasionally, until it'due south completely cooked through. It should take most seven-8 minutes. So proceed with the residue of the recipe.

Update: Some readers accept had an upshot with curdling, and so I've tweaked the recipe to help preclude that. I recently made this substituting low-sodium chicken broth for the milk I previously had in the recipe, and it worked great. I besides revised the recipe so the Greek yogurt gets stirred in at the very end, which should also help preclude curdling.

Nutrition Information:

Yield:

iv

Serving Size:

ane
Amount Per Serving: Calories: 225 Total Fat: 10g Saturated Fatty: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 53mg Sodium: 487mg Carbohydrates: 13g Cobweb: 3g Sugar: 8g Protein: 21g

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Source: https://www.familyfoodonthetable.com/quick-chicken-curry/

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